Wednesday, 21 September 2016

Homemade Oven Chips.

Assalamu alaikum wa rahmatullahi wa barakatuhu!In the Name of Allah, Most Gracious, Most MercifulGuys, I'm back!I took a little recipe-posting break for Eid-ul-Adha but alhamdulillah, I am back. How was your Eid, by the way? Mine was good except my chocolate poke cake decided to collapse before lunch. Not fun.Anyway, let's talk recipes. I have so many good ones to share with you starting with these homemade oven chips.

I've been experimenting with making my own baked chips for a while now. Pretty soon, I realised that part-boiling them before baking was the way forward. For me, baking them from raw just always took way too long and they never got crispy enough for my liking.

And that is what I wanted from a homemade oven chip. A super crispy, golden exterior sealing in the fluffiest interior. I hope you give my method a go and fear not, that homemade curry sauce above is coming next!Chips, previously: creole potato wedges // peri peri oven fries // herb fries

A Simple List of Ingredients:

1. Potatoes

2. Olive Oil

3. Salt

Bismillah, let's begin!

Of course, we begin with potatoes. I used 4 large Potatoes.

Give the potatoes a good scrub and a wash. You can peel them, if you wish but we prefer them with the skin. I love the flavour!

Slice the potatoes into four rounds.

Then, slice each round into chips. Unlike me, try your best to make sure everything is of equal thickness.

Once all the potatoes have been sliced ...

... place them into a deep pan.

And, cover the potatoes with cold water.

Pop the pan onto a high heat.

And, let everything come to the boil.

As soon as the water starts to boil, give the potatoes a poke with a knife. We want them to be slightly soft but still raw --> if that makes any sense.

If the potatoes are like that, drain them.

If they are still really raw, turn the heat right down and cook for 4 minutes.

After 4 minutes, drain them.

Once the steam has settled ...

... we can take a look at them.

They should be soft but still slightly raw in the middle. If yours are too soft or too raw, do not panic. The oven will do the rest of the crisping up / cooking for us.

But before we bake them, we're going to place our potatoes onto a tray.

Preferably in a single layer. This bit of the recipe will help in getting super crispy chips. It allows the potatoes to dry out before hitting the hot oven.

Let the potatoes dry out on a tray for 10 minutes.

Whilst they dry out, we can get our oven on to 200C Fan / 220C / Gas Mark 7. Also, take a baking tray or roasting tin.

Grab some olive oil. Vegetable oil or coconut oil would also be wonderful here.

To the tin, add 2 and 1/2 tablespoons Olive Oil.

Then, place the tin into the hot oven and let it heat up for 10 minutes.

Then, carefully remove it from the oven. You'll see that the tin is super hot and the oil has loosened up. Perfect!

Place the chips into the tin, in a single layer.

It may be a bit of a tight squeeze in there but that's fine. The chips will shrink slightly as they bake. Also, if the chips are on the softer side, don't touch them too much now. They will crisp up in the oven.

ASSALAMU ALAIKUM + WELCOME!

I'm Faatimah and welcome to This Muslim Girl Bakes. Here you'll find step-by-step photo recipes for both sweet and savoury halal dishes. I love putting my halal spin on many different world cuisines. On this blog, you'll find plenty of recipes for busy weeknights, slow weekends and everything in between. There's also plenty of traditional Pakistani food as that is what I was brought up on - the kind your mother used to make but you were always too scared to try.. Read more..

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